Cheesy Gratin Brussel Sprout Recipes

Listen, I never thought my kids would get excited about Brussels sprouts. But this brussels sprouts gratin changed everything in our house. When I made it for the first time last fall, I honestly expected the usual "do we have to eat this?" response. Instead, Alex came back for seconds, and Sarah asked me to make it again before the week was over. That's when I knew this recipe was a keeper.

Jump to:

• Why You'll Love This Brussels Sprouts Gratin
• Ingredients For This Creamy Brussels Sprouts Gratin
• Instructions For Making Brussels Sprouts Gratin
• Storage And Reheating Tips
• Tips And Variations For Brussels Sprouts Gratin
• Frequently Asked Questions About Brussels Sprouts Gratin
• Recipes You May Like
• The Bottom Line
• Brussels Sprouts Gratin With Crispy Bacon

This isn't complicated cooking. It's just tender Brussels sprouts tossed in butter with shallots and garlic, then smothered in a rich cream sauce with two kinds of melted cheese, and topped with crispy bacon. The whole thing comes together in about half an hour, making it perfect for busy weeknights when you want something that tastes like you spent way more time on it than you actually did. Plus, it's the kind of side dish that works for regular family dinners and fancy holiday tables alike.

If you're looking for more vegetable side dishes that actually get eaten, I have some other favorites too. My creamy cheesy scalloped potatoes are another one the whole family loves, and they pair beautifully with this gratin on your dinner table.

Why You'll Love This Brussels Sprouts Gratin

• Super quick to make. From prepping to pulling out of the oven, you're looking at about 27 minutes total. That's genuinely fast for something that looks this fancy.
• Tender brussels sprouts with crispy edges. The short cook time keeps them from turning mushy, but they still get soft enough to cut with a fork.
• Two cheeses means serious flavor. The sharp cheddar brings that tangy bite, and the Gruyere adds this rich, almost nutty flavor that makes everything better.
• Bacon makes everything better. This is just a fact, and adding crispy bacon to the top turns this into something my family actually requests.
• Works for any occasion. Whether it's Tuesday night dinner or Thanksgiving, this dish fits right in.

Ingredients For This Creamy Brussels Sprouts Gratin

• 3 tablespoons butter
• ¼ cup sliced shallots (about 2 medium shallots)
• 2 cloves garlic, minced
• 32 ounces fresh Brussels sprouts, cored and halved (or about 8 cups)
• ¼ teaspoon kosher salt
• Pinch black pepper
• ¼ teaspoon paprika
• ¾ cup heavy cream (labeled as heavy whipping cream)
• ¾ cup shredded sharp white cheddar cheese (freshly grated works best)
• ½ cup shredded Gruyere cheese (freshly grated works best)
• 6 slices cooked bacon, crumbled (or about ½ cup bacon bits)
• Fresh parsley for garnish

Instructions For Making Brussels Sprouts Gratin

Prep your vegetables and preheat

Preheat your oven to 375 degrees. While that's heating up, prep your Brussels sprouts by rinsing them and cutting them in half. I like to keep some of the core in so they hold together while cooking. Slice your shallots and mince your garlic.

Sauté the base

Grab a large oven-safe skillet (this is important because you'll be finishing it in the oven). Add the butter over medium heat and let it melt. Once it's melted and smells amazing, toss in your Brussels sprouts, shallots, and garlic. Sprinkle the kosher salt, black pepper, and paprika right over everything.

Now here's the thing—don't just dump them in and walk away. Stir occasionally for about 5 to 8 minutes. You want the Brussels sprouts to start getting a tiny bit of color on the edges. This is where the flavor develops. I've learned this the hard way by being impatient and skipping this step. It really does make a difference.

Add the cream and cheese

Remove the pan from the heat. Carefully pour the heavy cream all over the Brussels sprouts. This is when I usually hold my breath a little because I'm always worried about the cream splashing everywhere. It doesn't though.

Now sprinkle both cheeses evenly over everything. Don't be shy here. The beauty of a gratin is that creamy, cheesy top, so really pile it on. Top with your crumbled bacon.

Bake until bubbly

Slide the whole thing into your preheated oven for about 12 minutes. You're looking for the cheese to be melted and bubbly around the edges. If the top hasn't browned as much as you'd like, pop it under the broiler for a minute or two. Just watch it carefully because broilers can go from golden to burnt pretty fast.

Finish and serve

Pull it out of the oven and let it sit for just a minute or two. Sprinkle with fresh parsley and a little extra black pepper if you want to get fancy. Serve it warm, and get ready for people to ask for the recipe.

Storage And Reheating Tips

I usually have leftover brussels sprouts gratin, which honestly is great because it reheats beautifully. Pop it in an airtight container and keep it in the refrigerator for up to 4 days. The flavors actually get better as everything sits together for a day or two.

To reheat, I put it in a 350-degree oven for about 10 to 12 minutes until it's warmed through and the cheese gets a little bubbly again. You can also reheat it on the stovetop over low heat, but the oven is gentler and keeps the texture better.

If you want to freeze it, go ahead. Cool it completely first, then transfer to a freezer-safe container. It'll keep for about 3 months. Thaw it in the refrigerator overnight before reheating.

Tips And Variations For Brussels Sprouts Gratin

• Go for a extra crispy top. If you want that gratin-style browned and bubbly cheese top, don't skip the broiler step at the end. Just keep your eye on it so it doesn't burn.
• Cook your bacon from scratch. If you want a deeper bacon flavor, dice uncooked bacon and cook it in your skillet first until it's crispy. Remove it with a slotted spoon, then add the butter and continue with the Brussels sprouts. Yes, it takes a few extra minutes, but the flavor difference is honestly worth it.
• Add a little heat if you want it. A pinch of cayenne pepper mixed in with the paprika gives it a nice subtle kick. Donald loves when I add just a touch of it.
• Don't skip the shallots. I know some people would just use onion instead, but shallots are a lot milder and sweeter. They don't overpower the Brussels sprouts the way onion sometimes can. Trust me on this one.
• Make sure your Brussels sprouts are similar sized. This helps them cook evenly. If you have some really big ones, cut them into thirds instead of halves so everything cooks at the same rate.

Frequently Asked Questions About Brussels Sprouts Gratin

What is the best way to keep Brussels sprouts tender but not mushy in a gratin?

The key here is watching your timing during that initial sauté. You want to get the Brussels sprouts just to the point where they're starting to soften but still have a little bite to them. That 5 to 8 minute window is crucial. Don't let them go longer or they'll turn mushy when they finish baking. The cream and cheese don't cook them any further, so you want them almost there but not quite done when you pour in the cream.

Can I make Brussels sprouts gratin ahead of time and reheat it?

Absolutely. I do this all the time for holiday dinners. You can assemble the whole thing up to 24 hours ahead, cover it with foil, and store it in the refrigerator. When you're ready to serve, just pop it in the oven at 375 degrees for about 15 to 20 minutes instead of 12, since it's starting cold. This is honestly one of my favorite make-ahead tricks because it takes so much pressure off my day.

What cheese works best for a creamy Brussels sprouts gratin?

The sharp white cheddar brings that tangy flavor that cuts through the richness, while the Gruyere adds this smooth, almost nutty taste that makes everything feel fancy. Both of these are essential to the flavor profile. If you can't find Gruyere, you could use Swiss cheese as a substitute. But honestly, it's worth the extra trip to the better cheese section of your grocery store. Freshly grated cheese also melts way better than pre-shredded, which often has additives that keep it from getting smooth and creamy.

How do I get a golden and crispy top on Brussels sprouts gratin?

After baking for the 12 minutes, if your cheese top isn't as golden as you'd like, move the pan to the broiler on high for just about a minute. Watch it constantly because it can go from golden to burnt in about 30 seconds. Some ovens are more aggressive with the broiler than others. You can also brush a tiny bit of extra melted butter mixed with breadcrumbs over the top before baking for even more crunch and color.

Recipes You May Like

• Creamy Cheesy Scalloped Potatoes – Another rich and creamy side that pairs perfectly with anything from roasted chicken to holiday ham.
• Creamy Green Bean Casserole With Crispy Topping – If your family loves green bean casserole, this version is seriously elevated with real ingredients and that crispy topping everyone fights over.
• Crispy Air Fryer Broccoli With Lemon And Parmesan – For nights when you want something lighter but still packed with flavor, this broccoli side is quick and absolutely delicious.

The Bottom Line

This brussels sprouts gratin is genuinely one of my favorite dishes to make. It's not fancy, it's not complicated, but it tastes like you spent way more effort than you actually did. That's honestly my favorite kind of recipe. Plus, when your kids ask for Brussels sprouts without you even asking them to try them, you know you've found something special.

Make this for your family dinner this week. I promise you'll have leftovers fighting for space in your refrigerator, and people will be asking you for the recipe. Let me know how it turns out for you—I love hearing about recipes that work for families like mine.

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